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Wednesday, May 11, 2016

Chicken 65


  • 300 grams of boneless tender chicken
  • 2 tbsp. Corn flour
  • 1 tbsp rice flour 
  • Soya sauce 
  • oil for deep frying 
  • ½ tbsp. ginger garlic paste
  • ½ tsp red chili powder
  • 1 tsp. lemon juice 
  • ½ tsp pepper powder
  • ⅛ tsp turmeric
  • Salt to taste


  • ½ tsp cumin / jeera
  • ½ tsp chopped garlic
  • ½ tsp pepper powder
  • 2 green chilies
  • Few sprigs Curry leaves
Seasoning mixture to coat the chicken
  • ¾ tsp red chili powder
  • 2 cloves of garlic
  • Salt to taste
  • 2 tbsp. Thick yogurt

  1. Wash chicken under running water and drain off completely. Marinate it with marination ingredients. Set aside for at least 45 mins.
  2. Make the seasoning mixture. Add red chili powder, sugar, garlic paste, salt, yogurt or vinegar with 2 tbsp. water. Set this aside.
  3. Sprinkle the dry flour over the marinade. If needed sprinkle little water for a good binding.
  4. Heat oil in a deep pan until hot, fry till they are cooked fully and golden. Stir while frying for even frying. Drain them on a kitchen tissue.
  5. Heat a pan with 1 tbsp. oil, add curry leaves, green chilies and cumin, fry till the leaves turn crisp. You can set aside few for garnish.
  6. Add the seasoning mixture we prepared above and let it begin to bubble.
  7. Add the friedchicken and soya sauce,  toss and fry on medium heat till the it absorbs all the moisture and the raw smell of garlic disappears. Over frying can make the it hard, so switch off in time . 
  8. sever with onion wedges.

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